Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran

The objective of this study was to determine the effects of spray drying temperature on the powder properties and antioxidant activities of encapsulated black glutinous rice (BGR) bran anthocyanins. The anthocyanins in BGR bran was extracted using acidified ethanol. The extract was encapsulated with...

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Main Authors: Nattapong Kanha, Thunnop Laokuldilok
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84937553136&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53938
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-539382018-09-04T10:03:08Z Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran Nattapong Kanha Thunnop Laokuldilok Multidisciplinary The objective of this study was to determine the effects of spray drying temperature on the powder properties and antioxidant activities of encapsulated black glutinous rice (BGR) bran anthocyanins. The anthocyanins in BGR bran was extracted using acidified ethanol. The extract was encapsulated with maltodextrin (DE10) using spray drying at various inlet air temperatures (IAT; 140, 160 and 180°C). The results revealed that increasing IAT enhanced productivity with lower energy consumption, encapsulation efficiency, solubility, dispersibility, wettability, flowability and surface smoothness of the microcapsules. In contrast, total anthocyanin content (TAC), bulk density and color values (a*, C* and h°, respectively) of the microcapsules were decreased by increasing the IAT. Reducing power and DPPH radical scavenging activity of anthocyanin powders were not significantly different. In addition, anthocyanin powder produced using 180<sup>o</sup>C IAT showed the greatest encapsulation efficiency (96.72 ± 0.61%), solubility (87.42 ± 1.26%), dispersibility (86.45 ± 0.93%) and repose angle (23.50 ± 0.61 degree). 2018-09-04T10:03:08Z 2018-09-04T10:03:08Z 2014-01-01 Journal 16851994 2-s2.0-84937553136 10.12982/cmujns.2014.0045 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84937553136&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53938
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Multidisciplinary
spellingShingle Multidisciplinary
Nattapong Kanha
Thunnop Laokuldilok
Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran
description The objective of this study was to determine the effects of spray drying temperature on the powder properties and antioxidant activities of encapsulated black glutinous rice (BGR) bran anthocyanins. The anthocyanins in BGR bran was extracted using acidified ethanol. The extract was encapsulated with maltodextrin (DE10) using spray drying at various inlet air temperatures (IAT; 140, 160 and 180°C). The results revealed that increasing IAT enhanced productivity with lower energy consumption, encapsulation efficiency, solubility, dispersibility, wettability, flowability and surface smoothness of the microcapsules. In contrast, total anthocyanin content (TAC), bulk density and color values (a*, C* and h°, respectively) of the microcapsules were decreased by increasing the IAT. Reducing power and DPPH radical scavenging activity of anthocyanin powders were not significantly different. In addition, anthocyanin powder produced using 180<sup>o</sup>C IAT showed the greatest encapsulation efficiency (96.72 ± 0.61%), solubility (87.42 ± 1.26%), dispersibility (86.45 ± 0.93%) and repose angle (23.50 ± 0.61 degree).
format Journal
author Nattapong Kanha
Thunnop Laokuldilok
author_facet Nattapong Kanha
Thunnop Laokuldilok
author_sort Nattapong Kanha
title Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran
title_short Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran
title_full Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran
title_fullStr Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran
title_full_unstemmed Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran
title_sort effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84937553136&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53938
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